Comparison of quality of mangosteen wine obtained from fermentation Using naturalmicroorganisms and pure yeastABSTRACTIn this study the effects of two types of microbes i.e. natural vs. pure yeast culture ofSaccharomycesbayanus (EC11 18) as well as fermentation and aging temperatures, i.e. ambientvs. controlledtemperature on mangosteen wine quality, were investigated. The average ambientfermentation andaging temperatures employed were 27.5 °C and 25.5 "C, respeetively, whilethe controlledfermentation and aging temperatures were in the range of 18-20°C and 10-15 C,respectively. Winequality indicators during fermentation, during and after aging and afterbottling were determined.Results showed that not only type of microbes but also fermentationand aging temperatures affectedthe quality of the resultant wine samples.